Cut the calmar into 1 cm wide rings. Halve the bacon slices lengthways and wrap them around the rings. Heat plenty of olive oil in a pan to approx. 160 °, roll the rings in flour and fry them in the oil until crispy. Drain the rolls on paper towels.
Finely chop the parsley and garlic. Add pepper, salt and olive oil and drizzle the mixture over the rolls.